Zucchini Breakfast Bake Recipe

Looking for an easy Zucchini Breakfast Bake recipe? Learn how to make Zucchini Breakfast Bake using healthy ingredients.


Submitted by gwynhafar

Makes 10 servings



Breakfast casserole with zucchini, eggs, and biscuit baking mix.

Recipe Ingredients for Zucchini Breakfast Bake

3 cups raw zucchini, diced
1 onion
2 button mushrooms sliced
8 grape tomatoes, halved
4 eggs, beaten
1 cup buttermilk lowfat baking mix
1/2 cup extra virgin olive oil
1/2 cup grated feta cheese
1/2 teaspoon dried marjoram
1 teaspoon chopped fresh parsley
1 ground pepper to taste

Recipe Directions for Zucchini Breakfast Bake

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.

  2. In a medium mixing bowl, combine zucchini, mushrooms, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.

  3. Lay halved tomatoes on top in pattern.

  4. Bake for 30 minutes, or until lightly brown.

Categories

Eggs, Vegetables, Breakfast, Brunch, Advance, Bake

Nutrition Facts
Serving Size 208.0g
Amount Per Serving
Calories
168
Calories from Fat
130
% Daily Value*
Total Fat
14.4g
22%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
81mg
27%
Sodium
117mg
5%
Potassium
368mg
11%
Total Carbohydrates
6.5g
2%
Dietary Fiber
1.8g
7%
Sugars
4.1g
Protein
4.7g
Vitamin A 20% Vitamin C 32%
Calcium 6% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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